broccoli cheddar soup velveeta recipe

Written ByJenny Smyth Posted on
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The Best broccoli cheddar soup velveeta recipe

I’ve been making this broccoli cheddar soup recipe for years, and it’s always a hit with my family. The combination of tender broccoli, rich cheddar cheese, and creamy Velveeta is a perfect blend of flavors and textures.

I love that it’s an easy and comforting meal that can be made in under 30 minutes, making it a great option for busy weeknights or when we’re short on time. My kids adore the soup, and it’s also a great way to get them to eat more veggies.

Plus, it’s a versatile recipe that can be served as a main course or as a side dish. One of the best things about this recipe is how easy it is to customize – you can add in other veggies like carrots or celery if you like, or use different types of cheese for a unique flavor profile.

I’ve even served it at potlucks and gatherings, where it’s always been a crowd-pleaser. The key to this recipe is using high-quality ingredients, especially the Velveeta – don’t skimp on the good stuff!

It makes all the difference in the flavor and texture of the soup. I’ve also found that using frozen broccoli makes the recipe even quicker and easier to prepare.

And let’s not forget about the health benefits – this soup is packed with vitamins and antioxidants from the broccoli, making it a guilt-free option for anyone looking for a nutritious meal.

Broccoli Cheddar Soup with Velveeta

4.9 from 1921 votes

This creamy broccoli cheddar soup uses Velveeta for a smooth, velvety texture and rich flavor. It is a quick and satisfying comfort food perfect for chilly days.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken or vegetable broth
2 cups whole milk
1 pound broccoli florets, chopped into bite-size pieces
8 ounces Velveeta cheese, cubed
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the diced onion and cook until softened, about 4 minutes, stirring occasionally.
3Add the minced garlic and cook for 1 minute until fragrant.
4Sprinkle the flour over the onion mixture and stir constantly for 1 to 2 minutes until the flour is fully incorporated and lightly golden.
5Slowly pour in the broth while whisking to prevent lumps, then add the milk and bring the mixture to a gentle simmer over medium heat.
6Add the chopped broccoli florets to the pot and reduce the heat to medium-low.
7Simmer the soup for 10 to 12 minutes, stirring occasionally, until the broccoli is tender when pierced with a fork.
8Reduce the heat to low and add the cubed Velveeta and shredded cheddar cheese.
9Stir continuously until the cheeses are completely melted and the soup is smooth and creamy, about 3 to 4 minutes.
10Season the soup with salt, black pepper, and paprika if using.
11Taste and adjust seasoning as needed.
12Serve hot with crusty bread or crackers.

🔧Equipment

Large pot or Dutch oven
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 70mg🧂Sodium: 980mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 20g

📝Notes

For a thicker soup, mash some of the broccoli with a potato masher before adding the cheese. You can also add a pinch of nutmeg for extra warmth.

Watch Video Of How Broccoli Cheddar Soup with Velveeta Works

This broccoli cheddar soup recipe is one of my go-tos for any occasion – whether we’re having a busy weeknight dinner or hosting guests over for brunch. It’s also incredibly easy to customize and adapt to your family’s tastes.

One of my favorite things about this recipe is how well it freezes – simply portion out individual servings into freezer-safe containers and thaw as needed. When reheating leftover soup, be sure to add some extra milk or cream if needed – this helps to restore the creamy texture without diluting the flavors.

❓ Frequently Asked Questions About Broccoli Cheddar Soup with Velveeta

Q: What type of cheese should I use in this recipe?

A: For this recipe, you’ll want to use a sharp cheddar cheese – it adds a rich, tangy flavor that pairs perfectly with the Velveeta. If you prefer a milder cheese, you can use half cheddar and half mozzarella or another mild cheese.

Q: Can I use fresh broccoli instead of frozen?

A: Yes, you can use fresh broccoli if you prefer – just make sure to chop it up into small florets before adding it to the pot. Keep in mind that fresh broccoli will cook down faster than frozen, so adjust your cooking time accordingly.

Q: Why do I need to add Velveeta to this recipe?

A: The Velveeta adds a creamy texture and helps to bind all the flavors together in this soup. You can substitute it with other cheeses or non-dairy alternatives if you’re looking for a vegan or dairy-free option.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe up to 24 hours in advance – simply store it in an airtight container in the fridge until ready to serve.

Q: How do I reheat leftover broccoli cheddar soup?

A: To reheat leftover soup, simply heat it up on the stovetop over low heat or microwave-safe bowl until warmed through.

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